Toss the pecans and raisins with 1/2 cup flour and set aside.
Sift the remaining flour, baking powder, cinnamon, ginger, and nutmeg together and set aside.
Beat the butter and sugar in a mixer bowl until light and fluffy.
Mash the bananas and beat into the butter mixture.
Add the eggs, one at a time, beating well after
each addition. Fold in the sifted flour mixture and bourbon alternately, beginning
and ending with the dry ingredients.
Fold in the pecan mixture.
Pour the batter into an ungreased 10-inch tube pan.
Bake 1 hour and 15 minutes. Cool and remove from the pan.
Make the Bourbon Creme Sauce: Heat the cream and sugar in
a small saucepan, just until the sugar dissolves. Remove from heat.
Whisk the egg yolks in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk
the egg yolks back into the cream mixture. Cook over low heat, stirring constantly,
just until thickened. Be careful not to let boil. Remove to a clean bowl.
Stir in the syrup and bourbon.
Cut the cake into slices and serve each slice with sauce spooned over it.